Roasted Chicken Drumsticks and Potatoes with Mojo Sauce

By

Roasting chicken and potatoes right in the same pan is a great shortcut for a busy night. While you make this healthy roast chicken recipe, whir up a quick batch of this tangy Cuban mojo sauce for drizzling and dipping.

photographer:
Peter Ardito

Time:
45 minutes
(30 minutes prep)

Ingredients

8 chicken drumsticks (2 1/2-3 pounds), skin removed (see Tip)

1 pound new or baby potatoes , scrubbed and left whole

2 tablespoons canola oil , divided

1 teaspoon salt , divided

1/2 teaspoon freshly ground pepper , divided

2/3 cup orange juice

3 tablespoons lime juice

1/4 cup chopped fresh cilantro , divided

5 cloves garlic , chopped

1 teaspoon ground cumin

1 teaspoon onion powder

1/2 teaspoon dried oregano

Directions

Preheat oven to 475°F. Coat a large rimmed baking sheet with cooking spray.

Toss chicken and potatoes in a large bowl with 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; spread in a single layer on the prepared baking sheet. Bake, turning once halfway through, until an instant-read thermometer inserted into the thickest part of a drumstick without touching the bone registers 165°F, 30 to 35 minutes.